Heart to violette
Instructions
Prepare pasta with eggs, flour, potato flour and melted butter.
Pour into a pan and bake for 25 minutes in the oven at 220 degrees.
Stir the chocolate shavings with egg, mascarpone and powdered sugar.
Stuffed pie divided in half, ricomponetela and spalmatela with a glaze made with melted white chocolate and cream.
Let cool and decorate with candied violets.
Ingredients and dosing for 4 persons
- For the dough:
- 70 == G white flour
- 2 eggs
- 30 g of potato starch
- 80 g of sugar
- 60 g of butter
- Candied violets
- For the cream:
- 30 g of chocolate
- 150 g of mascarpone
- 1 egg yolk
- 30 g of icing sugar
- For the frosting:
- 400 g of white chocolate
- 200 g of cream